Monday, July 30, 2012

Yes. I gave a book as a gift. What can I say? I like to read, and there's always something homey about a house when you walk in and see books on a shelf.
I was seriously staring at my book while we were literally driving down the road to go to a wedding reception, wondering why on earth I didn't grab a gift bag on my way out the door?!? ... when suddenly I decided to go all "pintrest" on it.

I grabbed a brown napkin from my glove box while my husband looked on with interest. I think the napkin came from Burger King. lol.
Unfolding the napkin, I tore it in half and started twisting it to look like twine.

I had to untwist a bit of the end and wrap it in the other half of the napkin, and twisted it all together to make a long "twine".
Then I wrote a lil something on the inside of the book, wrapped the napkin/twine around it and tied it up!

No, its not fancy, and after I took the pic I readjusted the bow a bit to look a lil more presentable. But all in all, not bad.
Especially since it was a napkin from Burger King.
But hey; isn't it the thought that counts? :)
Later!

Saturday, July 21, 2012

This is a new attempt for me, and I hope a successful one!
There have been times when I'd wished there was another way for me to share adventures or pictures other than just Facebook or Google+, and so I'm trying this!
My first blog is going to be...
Wait for it...
about FOOD! Haha!
My sister made these delicious pastries this morning, and seriously, they are to DIE for.
Some of you have asked for the recipe, so here it is!

Ingredients:

Butter Block Ingredients

Dough Ingredients

3 c (400g) Bread Flour, approximately

3 1/2 T (55g) soft unsalted Butter

2 t Salt

1 c (240ml) cold Water

Directions:

Make Butter Block1. In mixer w/ paddle attachment, work butter lemon juice, salt, and flour into a smooth paste.2.
On a sheet of wax paper, roughly form an approx. 6" square with the
butter block mixture. Lay another piece of wax paper on top and smooth
out the square & straighten the sides. Peel back each wax paper
sheet & re-lay as it wrinkles to keep a smooth, even surface. After
block's thickness & sides are even, refrigerate until firm.Make the dough1.
Sift flour onto your work surface (preferably something chilly like
granite or marble slab) Pinch butter into chunks and place on top of
flour. Continue pinching butter into flour until it resembles coarse
crumbs.2. Now it's kind of like making fresh
pasta. Shape into a mound, then make a well in the center of the mound.
Add the salt & cold water into the well, then with a fork, use a
whisking motion to gradually incorporate the well's sides into the
water. When it starts to form a solid mass, finish incorporating the
flour by kneading. Incorporate just until it is still sticky and has a
rough texture. Adjust the water & flour as needed. Try to knead as
little as possible. Puff pastry likes lazy kneaders.3.
Form dough into a ball, remember-knead as little as possible. Flatten
the ball a bit, then cut a cross halfway through the dough. Wrap it up
& let rest in fridge for 30 minutes.You'll want the
Butter Block to have approximately the same consistency as the Dough,
after the dough is rested. You don't want the butter rock hard, but not
mushy soft, either. A dough that is softer than the butter will stretch
while the butter doesn't. If the butter is softer than the dough, it
will be pushed out the sides. Either suck to some degree. You may have
to adjust chill/resting times for either dough or butter block so they
are about the same. Kitchen temp., how long it took to make the dough,
fridge temp., all affect the consistency of the Butter Block &
Dough. Figure out adjustments to make so they'll work together
homogeneously. It may take a time or two, but you'll get the hang of it.
While everything is chilling, get to work. Clean that kitchen up. Then
relax & get ready to assemble.Assembly1.
Pull the corners of the cuts out of the dough ball to make a square
shape. Roll the dough out to a square slightly thicker in the center
than on the sides, and slightly larger than the butter block.2.
Place the butter block diagonally on the dough square, so that the
butter corners are pointed at the middle of the dough sides. Fold the
uncovered dough corners over the butter block to completely envelop the
butter. Pinch the seams tightly together to seal in the butter.3.
Dust your work surface with flour, and roll the dough into a rectangle
about 1/2" thick. Remember to keep dusting with flour whenever needed to
keep the dough from sticking & tearing the layers.4. Size
up your rectangle visually into 3. Fold one third over the middle, then
fold the opposite third over. Just like a tri-fold brochure. Try to
have everything as even as possible. All the edges should match fairly
closely. Put on a plate, cover, and refrigerate for about 30 minutes.
Relax, read the paper, check email, whatever you like.5.
Roll out to 1/2" thick and repeat the fold. Don't forget to flour as
you roll. Plate, cover, and refrigerate for 30 minutes. Repeat this for a
total five roll & folds.6. After the last
fold, roll the rectangle out to about 3/4". If it is difficult, put
dough in the fridge for a bit to relax the gluten. If using immediately,
cover, rest in fridge for about 30 minutes, then use as needed. If it's
for later, cut into sections big enough but that still fit easily in
your freezer (usually just in half), layer with wax paper between
sections, freezer bag it, & store until needed.

I'm sure you can use any filling, but since I had Cherry Pie Filling on hand, my sister just used that.

OK...this is easy peasy...preheat your oven to 375 OR 400 if
your oven is like mine (in need of repair). Thaw your puff pastry,
unfold, and cut in to squares...make them whatever size you like. I like
mine a little smaller.

Make cream cheese filling by heating your cream cheese in the microwave
to soften. Just 10 seconds or so, you need to be able to stir it around.
Mix in your sugar and vanilla.

Assemble by putting a blob (that's a technical term) of cream cheese in
the middle of pastry square....I spread it out a little bit on the
diagonal down the center. Dump (another technical term) some of your
cherry pie filing over cream cheese. Take the two sides of the pastry
that you didn't spread cream cheese on and fold over the center...pinch
together so it stays closed. Bake for (crap I forgot to time it) ummmm
maybe the pastry box will tell you? Maybe 12-15 mins? Maybe you just
keep checking it? I sort of tell by smell...when I can smell it I check
on it.

When you're done let the danish cool on a wire rack. I put the wire rack
on top of the baking sheet I used so it catches the drizzle from the
icing.

Now, on to the icing...just mix your powdered sugar, extracts and milk
till you get a nice consistency for drizzling. Should run off the spoon,
but not overly runny. After the danish is cooled completely drizzle
your icing.

I think she made a whole batch, and I'm pretty sure they won't last the day.
We ate them with hot coffee and chill time with family.
If you try them, I promise you'll love them!
Enjoy!